Heeeey guys! I made us muffins for breakfast!
Are you a cranberry person? I feel like I became a cranberry person this year. Almost every post I’ve put up in the last month has had cranberries in it. And I’ve never cared about cranberries before. I still have a few bags in the freezer though so expect a couple more posts.
And then when I run out of those, we’ll move onto dried cranberries and cranberry juice!
Can we talk about that Anolon® muffin pan? The silicon grip has changed my life. I’m forever nervous that I’m going to drop a pan because of my bulky oven mitts but the silicone grips provide a more comfortable and confident grasp.
All of Anolon’s® gourmet collections – cookeware, bakeware, and more! – are expertly designed for creativity in the kitchen.
Look at that gorgeous pan! (Making fudge for a post later this week!) This one is part of the Anolon® Nouvelle Copper Stainless Steel collection and you wouldn’t believe how beautiful the collection is. I have them all sitting on the counter currently because I don’t want to put them into cabinets where I can’t see them.
This Nouvelle Copper Stainess Steel collection features polished stainless steel that’s crafted with copper to deliver optimum heat control and performance. They are gorgeous and work wonderfully.
These would be the perfect Christmas gift for the creative foodie in your life. *hint hint*
I’m obsessed with these Cranberry Pecan Muffins and will be stocking up on fresh cranberries so I can continue to enjoy them even after cranberries disappear!
I’m always worried that fresh cranberries will be too tart but they work really well in these muffins. Plus, orange zest is just perfect with cranberries! And the pecans and raw sugar on top provide an excellent crunch. It makes a fairly large batch so this recipe is perfect for a holiday brunch! Or if you’re like me and have a house full of boys!
- 1-1/2 cups chopped fresh or frozen cranberries
- 1-1/4 cup sugar divided
- 1/2 cup unsalted butter melted
- 2 eggs lightly beaten
- 1 teaspoon vanilla
- 1 teaspoon orange zest
- 1 cup milk
- 3 cups all-purpose flour
- 4-1/2 teaspoons baking powder
- 1/2 teaspoon salt
- 1 cup pecans roughy chopped
Preheat oven to 400F. Line 18 muffin cups with paper liners.
In a small bowl, toss together chopped cranberries and 1/4 cup sugar. Set aside.
In a mixing bowl, beat together remaining cup of sugar, butter, eggs, vanilla, orange zest, and milk until combined. Add flour, baking powder, and salt; beat until just combined. Fold in pecans.
Fill the muffin cups two-thirds full. Bake in preheated over 20 - 22 minutes, or until a toothpick inserted into the center comes out clean.
Cool on a wire rack.
This is a sponsored conversation written by me on behalf of Anolon. The opinions and text are all mine.